Thinly Sliced Raw Prime Beef With Arugula Shaved Parmesan Cheese
Have you ever loved ordering a dish at a restaurant, but felt a little nervous and/or overwhelmed making it home? It's Beef Carpaccio, for me. Not sure if it's because it is raw, or that I never thought I could slice the beef thin enough. So, I took a leap of faith. Honestly, I am super glad I did. Isn't she a beauty?
Of course, I created a short TikTok video preparing this gorgeous dish. See recipe below to view. If you have not yet signed up for this social media platform, use my code5SSIS800K0H06 to create an account. Just a few days ago, my recipe for Caprese Pasta Salad went viral! So exciting!
WHAT IS BEEF CARPACCIO?
Beef Carpaccio is a traditional, Italian appetizer composed of paper thin sliced "raw" beef garnished with olive oil, lemon juice, capers and onions. It's a very simple dish, with such elegance.
The word "carpaccio" has taken on a more modern meaning to include thinly sliced fish, vegetables, and/or other proteins. You know I will be trying one of these very soon!
BEEF CARPACCIO VS. BEEF TARTARE
There is really only one major difference between Beef Carpaccio and Steak (Beef) Tartare. It's all in the knife cuts. As mentioned above, carpaccio is thinly sliced. Steak tartare is diced, and is typically presented as a mound or tower. Both are served raw.
IS IT SAFE TO CONSUME RAW BEEF?
Inherently, consuming raw beef IS dangerous. Basically, there are no guarantees the raw meat you are consuming, are free from harmful bacteria. There is the possibility that the beef is harboring bacteria that can lead to illness. Bacteria, which is often destroyed during the cooking process.
Bottom line, the safest way to enjoy beef is cooked, in some fashion. Otherwise, you run the risk of food poisoning, or other illnesses. If you are at a higher risk of food poisoning, avoid raw and/or undercooked meats, altogether. These groups would include, pregnant women, children, older adults, and anyone with a weakened immune system.
WHAT KIND OF BEEF TO USE FOR CARPACCIO
First, start with high-quality beef. Tenderloin and sirloin are the two types used most often. Other cuts, such as a ribeye, can also be used. Some prefer ribeye due to the high fat content.
How to slice the beef for carpaccio
For this recipe, I used a prime filet mignon. There was no need to trim any excess fat. However, if you are using a different cut of beef, be sure to trim the fat. In order to cut paper thin slices, wrap the steak in plastic wrap and place the in the freezer for about two hours to chill. This will make it much easier to slice. Believe me, the steak is so thin, it thaws super quick.
Using a super sharp knife, cut very thin slices against the grain of the steak. Luckily, I was able to cut my slices very thin, just using a knife. I had no need to pound them to flatten. If you prefer a thinner slice, or you just cannot cut the steak thin enough, place the slices between wax paper. Pound with a meat pounder. Not too much, as the beef can easily tear.
If you slice a seven-ounce filet thin enough, you should yield about 12 to 15 slices.
DRESSING AND GARNISH
- Be sure to chill the serving platter. This will help when plating the raw beef. As the beef thaws, it tends to want to tear. I have seen others arrange the beef on wax paper after slicing, then inverting, directly onto the platter.
- As you know by now, I love creating unique twists on traditional recipes. So, I decided to replace the lemon juice with my favorite, Golden Balsamic Vinegar.
- In addition to the traditional Beef Carpaccio garnishes of capers and onions, I included freshly shaved Parmesan cheese, Maldon salt, tons of cracked black pepper and quail eggs.
- Quail eggs are a more typical garnish for Steak Tartare. However, I thought they added a nice finish to the dish. Feel free to leave out.
- This recipe will yield three generous appetizer servings.
- If you are following a low-carb or keto-diet, this recipe is for YOU!
- ENJOY!
BEEF CARPACCIO
- Total Time: 130 minutes
- Yield: 3 servings 1x
Description
Here is my take on an Italian favorite, Beef Carpaccio. It's super simple to prepare, yet so elegant.
- 7 oz. filet mignon
- small handful of arugula
- 1 TBLS red onion, minced
- 1 TBLS capers, rinsed
- 1 TBLS shaved Parmesan cheese
- 1 tsp cracked black pepper
- 1 tsp kosher or maldon salt
- 2 quail eggs (optional)
FOR THE DRESSING:
- 2 TBLS olive oil
- 2 tsp golden balsamic vinegar or lemon juice
Instructions
- Wrap the steak in plastic wrap and place in fridge for about 2 hours.
- Chill the serving dish.
- As the steak is chilling, combine the olive oil and balsamic (lemon juice)
- Using a sharp knife, cut super thin slices. (See post for instructions)
- Arrange the beef slices on the chilled platter.
- Add the arugula to the platter.
- Top with the minced red onion and capers.
- Pour on the dressing.
- Finish with the cracked black pepper, salt, and shaved Parmesan.
- Add two quail eggs, if desired.
Notes
SEE POST FOR NOTES AND FURTHER INSTRUCTIONS!
- Prep Time: 130 minutes
Nutrition
- Serving Size: 4 slices
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Source: https://www.charlottefashionplate.com/recipes/beef-carpaccio/
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